AuthorKeith
RatingDifficultyBeginner

Our Vegan Italian Stuffed Mushrooms Recipe is a great finger food for the Holidays. Not only is this recipe tasty and easy to make it's also extremely healthy and loaded with protein. All edible mushrooms have varied levels of protein and fiber. They also include B vitamins and potent antioxidants such as selenium, potassium, and copper, which assist to strengthen the immune system and prevent cell and tissue damage. Mushrooms are also beneficial to breast tissue and reduce inflammation.

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Vegan Italian Stuffed Mushrooms

Makes 12 mushrooms

Vegan Italian Stuffed Mushrooms Ingredients

 12 organic white button mushrooms
 1 cup organic Italian seasoned bread crumbs
 2 tbsp Hemp&fork Hemp Hearts
  cup vegan butter spread
 2 minced garlic cloves
 ½ tbsp parsley
 ½ tbsp basil
 ½ tbsp oregano
 ½ tbsp garlic powder
 ½ tbsp onion powder
 1 tbsp vegan parmesan
 3 tbsp avocado oil
 salt to taste
 pepper to taste
 fresh parsley for garnish

Vegan Italian Stuffed Mushrooms Recipe

1

Remove any dirt from the mushrooms using a moist towel. Remove the stems from the mushrooms and dice them. You will include them into the stuffing mixture.

2

While you combine the breadcrumbs and spices, melt the butter in a skillet.

3

In a large mixing bowl, combine breadcrumbs, hemp hearts, parsley, basil, oregano, onion powder, garlic powder, vegan parmesan, salt, and pepper.

4

Pour the mixture into the frying pan with the melted butter. 1 tbsp avocado oil is also recommended. The breadcrumb mixture should be wet and coated in butter and oil. Cook on medium heat to provide uniform moisture levels distribution throughout the breadcrumb mixture. Cook until golden brown and the mixture is fully combined.

5

Remove the breadcrumbs from the pan and replace them with the chopped mushroom stems. Cook them in the remaining oil until they are golden brown. When finished, combine with bread crumbs.

6

Preheat the oven to 350 degrees Fahrenheit and line an 8x8 baking dish or cookie sheet with parchment paper.

7

It's now time to fill the mushrooms! Fill each mushroom with as much breadcrumb filling as you desire. We usually like to stuff mine, leaving a pile on top. When stuffing them, use your spoon to press down without breaking the mushrooms and fill to the top, allowing some to come up and out.

8

Drizzle 2 tbsp avocado oil over the tops of the mushrooms, being careful to get some on the tops of each mushroom. Bake for 20 minutes, then top with more vegan parmesan cheese. Garnish with fresh parsley once done.

9

Serve!

 

Ingredients

 12 organic white button mushrooms
 1 cup organic Italian seasoned bread crumbs
 2 tbsp Hemp&fork Hemp Hearts
  cup vegan butter spread
 2 minced garlic cloves
 ½ tbsp parsley
 ½ tbsp basil
 ½ tbsp oregano
 ½ tbsp garlic powder
 ½ tbsp onion powder
 1 tbsp vegan parmesan
 3 tbsp avocado oil
 salt to taste
 pepper to taste
 fresh parsley for garnish

Directions

1

Remove any dirt from the mushrooms using a moist towel. Remove the stems from the mushrooms and dice them. You will include them into the stuffing mixture.

2

While you combine the breadcrumbs and spices, melt the butter in a skillet.

3

In a large mixing bowl, combine breadcrumbs, hemp hearts, parsley, basil, oregano, onion powder, garlic powder, vegan parmesan, salt, and pepper.

4

Pour the mixture into the frying pan with the melted butter. 1 tbsp avocado oil is also recommended. The breadcrumb mixture should be wet and coated in butter and oil. Cook on medium heat to provide uniform moisture levels distribution throughout the breadcrumb mixture. Cook until golden brown and the mixture is fully combined.

5

Remove the breadcrumbs from the pan and replace them with the chopped mushroom stems. Cook them in the remaining oil until they are golden brown. When finished, combine with bread crumbs.

6

Preheat the oven to 350 degrees Fahrenheit and line an 8x8 baking dish or cookie sheet with parchment paper.

7

It's now time to fill the mushrooms! Fill each mushroom with as much breadcrumb filling as you desire. We usually like to stuff mine, leaving a pile on top. When stuffing them, use your spoon to press down without breaking the mushrooms and fill to the top, allowing some to come up and out.

8

Drizzle 2 tbsp avocado oil over the tops of the mushrooms, being careful to get some on the tops of each mushroom. Bake for 20 minutes, then top with more vegan parmesan cheese. Garnish with fresh parsley once done.

9

Serve!

Vegan Italian Stuffed Mushrooms

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